Great set up. I have also just started the 'purged Corney" transfers, seems to make a difference. I add a connector to the gas post while filling to purge the CO2,no need to manually burp the keg this way. The OYL-071 is amazing, always finishes in less than 3 days.Nice clean fermentation. thanks for the video
Thanks! What a great bit of kit eh? Finally getting my F80 this Friday (after 4 months of waiting impatiently…). I’ll finally be able to take full advantage of the B80 🙌🏼
Thanks! Really happy with how the Brew Shed has turned out, looking forward to adding a Brewtools F80 to the mix in the next week or so. I’ll get started on the Soundwave IPA Brew With Us once it’s here.
Nice brewshed, pal. I'm currently planning my next 'development' and looking for ideas/good practice. May I ask you for the model number of your chest freezer, please? It's exactly the size that I'm after!
It’s this one from Currys: LOGIK L198CFW20 - It just about fits 4 of the new slimline corny kegs without using the compressor hump but it’s a really tight squeeze. I run 3 kegs in it just for ease.
That is quite an interesting brewing method for producing lager especially when the recipe recommends a temperature at 65, 66, which denatures low temperature activated enzymes that produce ale and lager. Home brewers are taught the single temperature infusion method, which is used in moonshining for producing moonshiners beer meant for distillation. The brewing method has no connection with brewing ale and lager. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Moonshiners use single temperature infusion because it is the simplest brewing method out there capable of producing extract that contains a high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. Moonshiners add yeast nutrient to hasten fermentation, so they didn't get caught and because of the high concentration of glucose in the wort. To produce pseudo ale and lager the step mash method is used with high quality, under modified, low protein, malt. When the moonshiners beer was made two temperatures were used but the rest at 66 was for saccharification and the higher temperature most likely didn't do anything. Mash out is unnecessary in the infusion method and only used sometimes in the decoction method, where low temperatures are used to preserves enzymes. The proteolytic rest and the conversion rest were skipped. In moonshining, rest temperatures at 65, 66 are used because Alpha releases the most glucose from starch within one hour at the temperatures and the more glucose, the more alcohol. Since only the liquefaction step, which releases glucose is needed in moonshining certain enzymes are purposely denatured because they get in the way, Beta in particular. Beta is responsible for conversion, which occurs at 60. Due to the complex types of sugar that form during conversion and from what occurs afterward, Beta is purposely denatured in moonshining. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer. The dextrinization and gelatinization steps that form body and mouthfeel in ale and lager are skipped in home brewing because the steps are skipped in moonshining. When the moonshiners beer was made the rest temperature at 66 wasn't high enough to burst, hard, heat resistant, complex starch, called amylopectin, where the starch enters into the mash liquid, before Alpha denatures and the starch was thrown out with the spent mash, paid for. In moonshining the starch is sold and maltodextrin is made from it. The tips of malt are amylopectin, which is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin that rapidly burst when the mash was boiling, causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge. Before a recipe comes a malt spec sheet, which malthouses provide with every bag of malt, they are online. Malthouses provide a malt spec sheet because they produce two types of malt, high modified, high protein, malt and higher quality, under modified, low protein, malt. Ale and lager malt can be high modified, high protein, malt or it can be under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner and an ale and lager brewer know which malt is which, malthouses provide malt spec sheets. Modification and protein content are important numbers listed on a malt spec sheet because the higher the numbers the crappier the malt is for producing ale and lager. Look up the malt spec sheet for the malt that you purchased. From the data on the spec sheet, what led you to believe that the malt is capable of producing ale and lager without the addition of enzymes? The Vienna malt only listed three numbers on the malt spec sheet, from that I wouldn't purchase the malt, and the Vienna malt was the highest amount of malt recommended in the recipe. In ale and lager brewing recipes are a given, they aren't needed, only a malt spec sheet is needed. A brewing system that recirculates hot extract through a grain bed for increasing mash temperature or maintaining mash temperature causes over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is the reason why vorlauf is kept within 10 minutes using a small volume of extract. You need to figure out how much hot extract per minute recirculates because it is very possible that during the 50 or so minutes that hot extract was recirculating during saccharification, not including the extra time and high temperature used for mash out and the sparge water, it is possible that 50 to 60 liters of hot extract flowed through a grain bed sized for a 23 liter batch of beer, that is over sparge. In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distillation. Outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Hi Daemiex, this beer is one of their Brew with us series where they encourage you to brew along with their kit and recipe. If you’re in to all grain brewing, I’d recommend this kit for an easy and tasty lager!
Great set up. I have also just started the 'purged Corney" transfers, seems to make a difference. I add a connector to the gas post while filling to purge the CO2,no need to manually burp the keg this way. The OYL-071 is amazing, always finishes in less than 3 days.Nice clean fermentation. thanks for the video
love all the money in the brew system and you still use a picnic tap lol ! i do the same !
I really like the co2 trick with the keg. Thanks for the tip
Great video, what a brilliant setup 👏
Thank you! Looking forward to tweaking the setup as I go. F80 Unitank is on its way and should be here soon.
Would ramping it up to 30c be better for a diacetyl rest?
Great video. And welcome to the Brewtools family. 👍
Thanks! What a great bit of kit eh? Finally getting my F80 this Friday (after 4 months of waiting impatiently…). I’ll finally be able to take full advantage of the B80 🙌🏼
@@WattsBrewing lovely stuff. Big upgrade on the chronical. You can go full pressure ferment now!
Love your set-up. Great vid, cheers.
Thanks! Really happy with how the Brew Shed has turned out, looking forward to adding a Brewtools F80 to the mix in the next week or so. I’ll get started on the Soundwave IPA Brew With Us once it’s here.
nice setup......and great vid......cheers..
Thanks! The new F80 has arrived now, and a test batch done. The next video will be the Soundwave IPA 🤤
Nice brewshed, pal. I'm currently planning my next 'development' and looking for ideas/good practice.
May I ask you for the model number of your chest freezer, please? It's exactly the size that I'm after!
It’s this one from Currys: LOGIK L198CFW20 - It just about fits 4 of the new slimline corny kegs without using the compressor hump but it’s a really tight squeeze. I run 3 kegs in it just for ease.
Many thanks. Enjoy your setup!
How much money do you have invested into making 5/6 gallons of beer?
How is the brewing shed going, are you still brewing?
Yup still going, I re-made an 80L batch of the beer in the video to test out my new F80. Now I'm happy with it, I'll be doing a new brew video soon!
@@WattsBrewing excellent
That is quite an interesting brewing method for producing lager especially when the recipe recommends a temperature at 65, 66, which denatures low temperature activated enzymes that produce ale and lager. Home brewers are taught the single temperature infusion method, which is used in moonshining for producing moonshiners beer meant for distillation. The brewing method has no connection with brewing ale and lager. Chemically and enzymatically, single temperature infusion cannot produce ale and lager due to the way enzymes function and chemical precipitation, which makes strike and target temperature useless for producing the beer. Moonshiners use single temperature infusion because it is the simplest brewing method out there capable of producing extract that contains a high volume of simple sugar, glucose, which is responsible for primary fermentation and ABV, within one hour, so they didn't get caught. Moonshiners add yeast nutrient to hasten fermentation, so they didn't get caught and because of the high concentration of glucose in the wort.
To produce pseudo ale and lager the step mash method is used with high quality, under modified, low protein, malt. When the moonshiners beer was made two temperatures were used but the rest at 66 was for saccharification and the higher temperature most likely didn't do anything. Mash out is unnecessary in the infusion method and only used sometimes in the decoction method, where low temperatures are used to preserves enzymes. The proteolytic rest and the conversion rest were skipped.
In moonshining, rest temperatures at 65, 66 are used because Alpha releases the most glucose from starch within one hour at the temperatures and the more glucose, the more alcohol. Since only the liquefaction step, which releases glucose is needed in moonshining certain enzymes are purposely denatured because they get in the way, Beta in particular. Beta is responsible for conversion, which occurs at 60. Due to the complex types of sugar that form during conversion and from what occurs afterward, Beta is purposely denatured in moonshining. During conversion, Beta turns simple sugar, glucose that Alpha releases from simple starch during liquefaction into fermentable, complex types of sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale and lager, glucose only provides ABV. When conversion occurs, secondary fermentation takes place due to maltose. Maltotriose is responsible for natural carbonation. Beer doesn't need to be artificially carbonated with priming sugar or CO2 injection when conversion occurs. Artificial carbonation forms quickly dissipating, soda pop fizz in beer.
The dextrinization and gelatinization steps that form body and mouthfeel in ale and lager are skipped in home brewing because the steps are skipped in moonshining. When the moonshiners beer was made the rest temperature at 66 wasn't high enough to burst, hard, heat resistant, complex starch, called amylopectin, where the starch enters into the mash liquid, before Alpha denatures and the starch was thrown out with the spent mash, paid for. In moonshining the starch is sold and maltodextrin is made from it. The tips of malt are amylopectin, which is the richest starch in malt. Contained in amylopectin are tasteless, nonfermenting types of sugar, called limit dextrin, and pectin. Pectin is cellular glue that holds everything in beer together during conditioning and storage. Limit dextrin, pectin and a particular type of protein form body and mouthfeel in ale and lager. In homemade beer, starch carry over, Beta Glucan and protein goop provides body and mouthfeel. To take advantage of amylopectin mash is boiled. When the boiling mash is added back into the main mash resting at a low temperature to preserve enzymes, mash temperature increases, and Alpha goes to work liquefying the amylopectin that rapidly burst when the mash was boiling, causing dextrinization and gelatinization to occur. Ale and lager are produced from dextrinous extract not from extract that contains mainly glucose and depending on the rest temperature, more or less, sweet tasting, nonfermenting types of sugar and sludge.
Before a recipe comes a malt spec sheet, which malthouses provide with every bag of malt, they are online. Malthouses provide a malt spec sheet because they produce two types of malt, high modified, high protein, malt and higher quality, under modified, low protein, malt. Ale and lager malt can be high modified, high protein, malt or it can be under modified, low protein, malt. Both types of malt are on the market and both bags are stamped Brewers Malt. To let a moonshiner and an ale and lager brewer know which malt is which, malthouses provide malt spec sheets. Modification and protein content are important numbers listed on a malt spec sheet because the higher the numbers the crappier the malt is for producing ale and lager. Look up the malt spec sheet for the malt that you purchased. From the data on the spec sheet, what led you to believe that the malt is capable of producing ale and lager without the addition of enzymes? The Vienna malt only listed three numbers on the malt spec sheet, from that I wouldn't purchase the malt, and the Vienna malt was the highest amount of malt recommended in the recipe. In ale and lager brewing recipes are a given, they aren't needed, only a malt spec sheet is needed.
A brewing system that recirculates hot extract through a grain bed for increasing mash temperature or maintaining mash temperature causes over sparge, which extracts tannin. Tannin extraction is a time, temperature, pH thing and that is the reason why vorlauf is kept within 10 minutes using a small volume of extract. You need to figure out how much hot extract per minute recirculates because it is very possible that during the 50 or so minutes that hot extract was recirculating during saccharification, not including the extra time and high temperature used for mash out and the sparge water, it is possible that 50 to 60 liters of hot extract flowed through a grain bed sized for a 23 liter batch of beer, that is over sparge.
In 1960, the triple decoction brewing method was replaced with the Hochkurz double decoction brewing method in breweries that produced ale and lager, over 60 years later, home brewers are still using the same ingredients and brewing method that moonshiners used 100 years ago during Prohibition for producing moonshiners beer meant for distillation. Outstanding progress! Chalk it up to the advertisers that invented CAMRA and renamed moonshiners beer and Prohibition beer, Real Ale, and came up with stories, recipes and contests to set the hook.
Bell-end alert!
so your using the malt millers name in your title to hopefuly boost your veiws lol
Hi Daemiex, this beer is one of their Brew with us series where they encourage you to brew along with their kit and recipe. If you’re in to all grain brewing, I’d recommend this kit for an easy and tasty lager!
nice video but you know @Daemiex is right!
🤭 Promo>SM!!!
You really screwed up with the chain hoist.